Gluten Free Chocolate Chip Cookies with Rice Crispies

Gluten Free Chocolate Chip Cookies with Rice Crispies

Gluten Free baking has been a challenge.  As you can see by the picture above - these cookies are much more flat than a regular Chocolate chip cookie made from white flour would be.  I am trying to avoid taking out a Gluten Free loan to buy "Xanthum Gum".  I have found out that Xanthum Gum is the ingredient that gives buoyancy to Gluten Free baked goods.  I'll just have to put up with flat food because I am not willing to pay $12.00 for a small package of Xanthum Gum.

These cookies have a great flavor however the texture is different - it is chewy and crunchy at the same time.

1/2 cup butter (melted)                                         Printable Recipe

1 cup sugar

1 teaspoon vanilla

2 eggs

1/2 cup rice flour

1/3 cup finely ground walnuts

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup rice crispies

1 cup chocolate chips

In a large bowl and with a wooden spoon - mix the butter, sugar, vanilla and eggs until fully blended.  In a different bowl - combine the flour, finely ground walnuts, baking powder and salt.  Now, stir in the dry mixture into the butter/egg mixture.  Finally stir in the Rice Crispies and chocolate chips (the dough should look like the picture above).

Drop by spoonful onto a parchment lined cookie sheet (see picture below on the left) - make sure you leave enough room in between each cookie - they will flatten and spread out (see picture below right).  Bake in a preheated 350 degree oven for 13 to 15 minutes.  Remove from the oven and place on a cooling rack and ENJOY!!

In the picture below on the right are regular chocolate chip cookies and on the left are the Gluten Free Chocolate Chip Cookies with Rice Crispies -  the difference is thickness and texture.

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